| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Canadian | Desserts, Chocolate | 6 | Servings |
INGREDIENTS
| 1/2 | c | Crisco (golden) |
| 1/4 | c | White sugar |
| 1/3 | c | Cocoa |
| 1 | ts | Vanilla |
| 1 | Egg, beaten | |
| 1 1/2 | Graham wafer crumbs | |
| 1 | c | Coconut, flaked |
| 1/2 | c | Finely chopped walnuts |
| FILLING | ||
| 1/4 | c | Crisco (golden) |
| 3 | tb | Custard powder |
| 3 | tb | Milk |
| 1 | ts | Vanilla |
| 2 | c | Icing sugar |
| TOP | ||
| 4 | Squares semi sweet chocolate | |
| 1 1/2 | ts | Crisco, (golden) |
INSTRUCTIONS
BASE BASE: Cook crisco, sugar, cocoa, and vanilla in saucepan over low heat,stirring until smooth. Add beaten egg, heat just until mixture starts to thicken. Remove from heat. Stir in crumbs, coconut, and add walnuts. Mix well to blend chocolate into crumbs. Press firmly into greased 9 inch square cake pan. Chill at least 1/2 hour. FILLING: Cream crisco, custard powder, milk and vanilla in small bowl until blended. Gradually add icing sugar, beating until smooth, then beat at high speed of electric mixer until light and creamy, adding a little more milk if necessary. Spread evenly over first layer in pan. Chill until firm, about 1/2 hour. TOP: Heat chocolate and crisco on low heat, stirring until smoothly melted. Qucikly spread chocolate evenly over filling. Chill until firm. Cut into bars. Origin: Canadian Living, December 1991, Crisco Ad Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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